Wholesome and Hearty Pot Roast

Yesterday was a bit deceiving around here.

The sun was shining brightly and the sky

was a beautiful blue, but boy was it cold!

We only reached a high of 6 degrees. Brrrrrr.

But we braved the elements and headed

out to run a few errands.

This morning when I woke up it was -4!

Can you say double brrrrrr.

With the weather being so cold the past few

days today called for a wholesome and hearty meal

for dinner to warm our bellies.

I love to fill the house with wonderful smells

and this pot roast is one of my favorite things to smell.

I will put this together and throw everything

into the slow cooker and let it cook all day long.

It doesn't take long for the wonderful

aromas to waft through the house.

A pot roast is one of the easiest meals to put together.

With just a few simple ingredients you will have

a meal made in no time flat.

Don't believe me?

I'll show you just how easy it is.

Start with a few wholesome ingredients, such as,

onions, whole carrots and red potatoes with skins attached.

A chuck roast (obviously), extra virgin olive oil,

salt, fresh ground black pepper,

beef broth, red wine (optional), fresh rosemary & thyme.

Before starting prepare the vegetables.

Clean the potatoes and carrots and leave the skins on.

Cut the potatoes in half and set aside.

Cut the ends off the carrots and cut into 2-3 inch pieces, set aside in a separate dish.

Peel the onions and quarter, set aside.

Generously salt and pepper the chuck roast on all sides and set aside.

Now let's seal in those flavors!

Heat 2-3 tablespoons of EVOO in a large skillet on medium high heat.

Place the quartered onions in the hot skillet and cook until nicely caramelized.

Remove the onions from the skillet and set aside.

Do the same for the carrots.

Place the halved potatoes into the skillet face down and lightly brown.

Remove the potatoes from the skillet and set aside.

Last to go into the skillet is the chuck roast. You can add more olive oil if needed.

Quickly sear the roast on all sides.

You want to seal in all of those wonderful juices.

Remove the roast from the skillet and place into the slow cooker.

Add about 1 cup of beef broth to the skillet and scrap all of the bits and pieces from the bottom of the skillet. Add this to the slow cooker with the roast. (Sorry, no picture of this step).

Add an additional 2 cups of beef broth and 1 cup of red wine into the slow cooker.

Place the carrots, potatoes and onions into the slow cooker.

Top with 2-3 sprigs of fresh rosemary, and 2-3 sprigs of fresh thyme.

Place the lid on and let it slow cook for 6-8 hours.

This is one of Hubby's favorite meals.

I tend to agree with Hubby on this one.

Doesn't it look DELISH?

You'll know when it's done because the roast will literally

fall apart and melt in your mouth.

Don't forget to add a little broth to your plate for added flavor.

Enjoy!

That's it for this week.

Until Next Time,

Veronica